Pilchard Curry & Rotis

1tsp. Cumin Seeds

1tsp. Mustard Seeds

Olive Oil for frying

1 Onion, chopped

2 Cloves of Garlic, chopped

3cm. Piece of Ginger, grated

A few Curry leaves

1tsp. Masala Paste

1tsp. Cumin & Coriander Powder

1 Ripe Tomato, grated

1Tbsp. Tamarind Paste

Sugar to taste

Juice of ½ a Lemon

1 Tin of Pilchards

Dash of Cream

Fresh Coriander & Mint



3 Cups of Cake Flour


1tsp. Turmeric Powder

1tsp. Cumin & Coriander Powder

Approx. 1 Cup of Water

60ml. Ghee or Butter, melted



Start by making the Roti: Place the flour, turmeric, salt and ground cumin and coriander into a mixing bowl and stir to combine.

Add the water and ghee or butter and stir until a dough starts to form. Tip the dough out onto a work surface and knead the dough until smooth and elastic (this might take 5 to 10 minutes). Wrap the dough in cling wrap and set aside while preparing the curry.

For the curry: Heat a shallow pot and dry roast the cumin & mustard seeds until they start to pop.

Add some of the olive oil to the pan followed by the chopped onions, garlic and ginger and cook until the onions have softened.

Add the masala paste and cumin and coriander powder, stir to combine and cook for about 1 minute. Add the grated tomatoes to the pot, followed by the tamarind. Stir and allow to reduce slightly.

While the sauce reduces, open the tin of pilchards fillets and remove the innards and bones if you wish.

When your sauce is ready, carefully add the pilchards to the pan and gently move them around to cover them with the curry sauce. You only need a few minutes of cooking to heat the pilchards through.

Season with salt, pepper, lemon juice and cream, gently stir and scatter the coriander and mint over the curry. Keep warm while you make the rotis.

Divide the dough into 55gr. portions and start to roll out the dough into thin round shapes.

Heat a pan large enough to hold the rotis. When hot add a tiny amount of olive oil or ghee followed by the roti. Cook rotis, flipping over from time to time, until well browned and crispy.

Serve the rotis with the pilchard curry.